Preparation:
Cut the aubergines into small cubes or thin slices. You can leave them on if they’re tender.
Cook them in a pan with a drizzle of olive oil and the garlic clove. Sauté over medium heat until soft and golden (about 10–15 minutes). Season with salt and pepper. Let them cool.
In a bowl, whisk the eggs with the milk, Parmesan cheese, a pinch of salt and pepper, and (if desired) some chopped parsley.
Add the cooked aubergines to the egg mixture and mix well.
Baking: Pour everything into a lightly greased baking dish and bake in a preheated oven at 180°C for 30–35 minutes, until the surface is golden and firm.
Or in a pan: pour the mixture into a hot non-stick pan with a drizzle of oil, cover with a lid and cook over low heat for about 10 minutes per side (helping you turn it with a plate).
Preparation:
Cut the aubergines into small cubes or thin slices. You can leave them on if they’re tender.
Cook them in a pan with a drizzle of olive oil and the garlic clove. Sauté over medium heat until soft and golden (about 10–15 minutes). Season with salt and pepper. Let them cool.
In a bowl, whisk the eggs with the milk, Parmesan cheese, a pinch of salt and pepper, and (if desired) some chopped parsley.
Add the cooked aubergines to the egg mixture and mix well.
Baking: Pour everything into a lightly greased baking dish and bake in a preheated oven at 180°C for 30–35 minutes, until the surface is golden and firm.
Or in a pan: pour the mixture into a hot non-stick pan with a drizzle of oil, cover with a lid and cook over low heat for about 10 minutes per side (helping you turn it with a plate).
